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Garden Potato Salad

Low-fat cottage cheese is the secret to the dressing in this delicious low-fat, low-cholesterol, low-sodium mixture of vegetables and herbs potato salad. This recipe was used in a research study, which shows that potatoes can be part of a weight loss regimen.

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Cuisine: American
Prep Method: Boiled

Dish

AppetizerSaladSide Dish

Prep Time

15 Mins

Cook Time

90 Mins

Serving

Serves 5

Description

Low-fat cottage cheese is the secret to the dressing in this delicious low-fat, low-cholesterol, low-sodium mixture of vegetables and herbs potato salad. This recipe was used in a research study, which shows that potatoes can be part of a weight loss regimen.

Ingredients

  • 1 1/2 pounds (about 3 large) potatoes, boiled in jackets, peeled and cut into 1/2-inch cubes
  • 1/2 cup chopped celery
  • 1/4 cup sliced green onion
  • 1 Tbsp chopped parsley
  • 1/2 cup low-fat cottage cheese
  • 3 oz. skim milk
  • 1/2 Tbsp lemon juice
  • 1 Tbsp cider vinegar
  • 1/4 tsp celery seed
  • 1/4 tsp dill weed
  • 1/4 tsp dry mustard
  • 1/4 tsp white pepper

Preparation

  1. In a large bowl, place potatoes, celery, green onion, and parsley.
  2. Meanwhile, in a blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth.
  3. Chill for 1 hour.
  4. Pour chilled cottage cheese mixture over vegetables; mix well.
  5. Chill at least 30 minutes before serving.

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Nutrition Facts Per Serving

Calories

167

Fat

1g

Sodium

131mg

Cholesterol

1mg

Vitamin C

25mg

Carbohydrates

33g

Fiber

4g

Protein

7g

Potassium

891mg

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